Summer Grilling: Cheesy Burgers and Cayenne Sweet Potato Fries

We had fun we hamburgers this weekend by stuffing the cheese in the middle.  They were fun and delicious.  I served the burgers on toasted whole wheat buns with garlic butter, cayenne sweet potato fries and a garden salad.


1 pound ground chuck

About 2 Tablespoons Canadian Steak Seasoning or to taste other steak seasoning

About 1 Tablespoon your favorite barbeque sauce

Mix together with hands.  Make two patties per burger.  On the bottom patty place several slices of your favorite cheese (Cheddar, Pepper Jack, Etc) and place the second patty on top, sealing the sides by pinching and shaping the burger.

Place the burgers on the grill or cook as desired, about 3-4 minutes per side for small patties.

Garlic Buttered Toasted Buns:

1-2 Chopped Garlic Cloves (to your taste)



Saute the chopped garlic in a sauce pan, add butter to melt.  When butter is melted spread on the inside of the buns with a brush.   When burgers are almost ready toast the buns in the oven or on the grill until they reach your desired toasty-ness or crunch!

Cayenne Sweet Potato Fries:

Sweet Potato

Olive Oil

Cayenne or other seasoning

Cut sweet potato into consistent desired size 1/4″ – 1/2″ is usually good.  Coat with olive oil and seasoning.  Place on a pan, a broil pan or other pan that will allow ventilation from below will help keep the fries more crispy than soggy.  Bake at 350 degrees for 15-25 minutes, flipping half way.  Let them cool a bit (they cool really quickly).  Watch the time, it seems to vary on oven, amount of fries, size of fries.  If you would like, you can deep fry the fries after baking for extra crispy-ness, I do not do this.

These burgers were full of flavor and any leftovers can be stored in the refridgerator and reheated in the microwave or in the oven.

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